Image:
Herbed Persian cucumber salad with heirloom tomatoes and roasted garlic as part of the plant-based menu in Stanford Dinning / Credit: Keith Uyeda, Stanford Residential and Dining Enterprise
The Stanford dining team is using creatively named dishes to encourage students towards more climate-friendly choices
Stanford University has long been famous for its top-notch education and research, an ever-sunny stunning campus and excellent athletic facilities. And if things go according to its dining team's decarbonisation...
To continue reading this article...
Join BusinessGreen
- Enjoy exclusive news, insights and analysis from Europe’s leading source of information on the green economy and business.
- Make smart, responsible business decisions with an eye on the latest regulatory and tech development
- Tap into our extensive archive of exclusive articles, news, analysis and guide
- Access to our new BusinessGreen intelligence service, providing you with
- > Exclusive in-depth case studies
- > Policy briefings, white papers and reports on market trends that are shaping the direction of the net zero transition
- > Our overnight briefing, expertly curated help you run a competitive and sustainable business
- > Online and interactive meetings with BusinessGreen’s editors to discuss the crucial stories and trends from the past month
Choose the membership package that's right for you and your organisation, via our 3 membership levels.
